Bhindi Masala
Crispy fried okra tossed with aromatic spices, onions, and tomatoes in this classic Indian vegetarian side dish. Quick to prepare and deeply flavorful with warm spices.
- Total time
- 25 min
- Servings
- 4
- Calories
- 145
- Protein
- 4g
Ingredients
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Open the appInstructions
Step 1
Rinse okra thoroughly and pat completely dry with paper towels. Trim off the stem ends and discard. Chop okra lengthwise into halves or quarter them for smaller pieces.
Step 2
Prepare all aromatics: chop onion, mince green chili, ginger, and garlic. Dice tomato finely.
Step 3
Heat 2 tbsp oil in a large skillet over medium-high heat. Add okra in a single layer and cook for 4-5 minutes, stirring occasionally, until lightly golden and crispy. Remove to a plate.
Step 4
Add remaining 1 tbsp oil to the skillet. Add cumin seeds and let them crackle for 30 seconds.
Step 5
Add chopped onion and sauté for 3-4 minutes until translucent. Add green chili, ginger, and garlic. Cook for 1-2 minutes until fragrant.
Step 6
Stir in coriander powder, turmeric, red chili powder, and amchur. Mix well and cook for 30 seconds.
Step 7
Add diced tomato and cook for 2-3 minutes until softened and integrated into the spices.
Step 8
Return cooked okra to the skillet. Sprinkle with salt and black pepper. Toss gently for 2-3 minutes until everything is well coated and heated through.
Step 9
Remove from heat and garnish with fresh cilantro. Serve hot.
Tools you’ll need
- large skillet or karahi (12-inch)
- cutting board
- chef's knife
- paper towels
- wooden spoon
- measuring spoons
- plate
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